Passion Fruit Cream Grenadilla Cream Recipes

PASSION FRUIT CREAM

Passion fruit cream image

These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount

Provided by Thomasina Miers

Categories Dessert

Time 35m

Number Of Ingredients 6

Ingredients

1 egg yolk
2 tbsp caster sugar
1 tbsp Cointreau or triple sec, plus some to serve
squeeze lemon juice
3 passion fruits
150ml double cream

Steps:

Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.

Nutrition Facts : Calories 501 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium

PASSION-FRUIT CREAM (GRENADILLA CREAM)

Passion-Fruit Cream (Grenadilla Cream) image

Posted for the Zaar World Tour 2006-South Africa. From the "Best of International Cooking" cookbook. Prep time includes refrigeration time.

Provided by Bayhill

Categories Dessert

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (1/4 ounce) envelope unflavored gelatin (1 TBSP)
1 tablespoon cold water
1/2 cup boiling water
6 tablespoons granulated sugar
1 cup passion fruit juice
1 cup fresh orange juice
1 cup whipping cream
whipped cream
12 maraschino cherries
2 tablespoons chopped nuts
crystallized ginger, pieces

Steps:

In a 1-1/2 quart bowl, soften gelatin in 1 tablespoon cold water, 3 to 5 minutes. Stir in 1/2 cup boiling water until gelatin dissolves. Add sugar and juices; stir until sugar dissolves.
Refrigerate until center is syrupy and outer portion has begun to set, 30 to 40 minutes.
In a small bowl, whip 1 cup cream until stiff; fold into partially set gelatin. Spoon mixture into 4 dessert dishes; refrigerate 1 hour or until set.
Decorate each serving with a dollop of whipped cream, cherries, chopped nuts, and ginger pieces.

Nutrition Facts : Calories 361.3, Fat 24.3, SaturatedFat 14, Cholesterol 81.5, Sodium 55.4, Carbohydrate 34.3, Fiber 1, Sugar 30.2, Protein 3.9

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